Main Course Recipes
Niçoise Salad with Tuna
4 servings
This Niçoise Salad with Tuna is a complete and flavorful meal featuring a beautiful combination of boiled potatoes, crisp green beans, sweet cherry tomatoes, fresh loose-leaf lettuce, peppery arugula, perfectly cooked hardboiled eggs, and briny kalamata olives, all brought together with a simple but rich dressing of extra virgin olive oil, tangy capers, and savory anchovy fillets. Read More
Main Course Recipes
Gluten-free
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to my favorite Niçoise Salad with Tuna
I am so excited to share my Niçoise Salad with Tuna with you today. Whenever I want a complete meal that feels both fresh and incredibly satisfying, I turn to this classic combination of ingredients. We will be using beautiful, tender potatoes, fresh green beans, and brightly colored cherry tomatoes. The base of our dish uses my favorite loose-leaf lettuce and a bit of arugula for a peppery kick. We will elevate the flavor profile immensely with briny kalamata olives, savory anchovy fillets, and tangy capers. Packed with protein from canned tuna and perfectly prepared hardboiled eggs, and dressed simply with high-quality extra virgin olive oil, this Niçoise Salad with Tuna is truly a special dish to share with your loved ones.
Potato preparation and cooking
When making my Niçoise Salad with Tuna, the potatoes require careful attention to ensure the perfect texture. I always start by rinsing the potatoes under cold water. You can peel them or leave them unpeeled, exactly as you wish. Next, I dice them into uniform pieces, about 3/8 of an inch in size, which guarantees they cook evenly. I place these dices into a medium pot and then fill the pot with water until it reaches about one inch above the level of the vegetables. I cover the pot with a lid and place it on a high heat burner to bring it to a boil. Once boiling, I lower the heat to medium and let them boil until fully cooked, which usually takes about 12 to 15 minutes. I always take one out and taste it to make sure it is completely done. Finally, I drain the water by pouring the potatoes over a colander and place them on a baking sheet to totally cool before transferring them into a larger mixing bowl.
Beans and eggs preparation
The next vital step in my Niçoise Salad with Tuna involves the green beans and the hardboiled eggs. I cook the green beans for a brief 3 to 4 minutes in boiling water. Once they are vibrant and tender, I add them into a larger mixing bowl. For the eggs, I boil them for exactly 10 minutes to achieve the perfect hardboiled eggs with a solid yolk. After boiling, I peel them, cut them into halves, and set them aside carefully for the final assembly steps. These hardboiled eggs add wonderful texture, color, and protein to the finished dish.
Mixing the core salad ingredients
Creating the foundation of the Niçoise Salad with Tuna requires a large mixing bowl. Into this bowl, I add half a pound of cherry tomatoes that I have cut in half, four ounces of loose-leaf lettuce, and two ounces of arugula. While I prefer a combination of baby spinach, kale, and iceberg lettuce for the loose-leaf lettuce component, you cannot go wrong with any other mix or a ready-to-go bag. To these fresh greens, I add one cup of canned, drained tuna. It is very important that you do not reserve the liquid from the tuna for this recipe, as we want the flavors of the extra virgin olive oil to shine.
Building the savory flavor profile
The distinct and memorable taste of my Niçoise Salad with Tuna comes from a robust mix of aromatics and briny ingredients. Into the bowl with the loose-leaf lettuce, arugula, cherry tomatoes, and tuna, I add half of a finely chopped shallot and two cloves of grated garlic. I squeeze the fresh juice from one lemon directly over the top. Then, I introduce the sharp elements: a quarter cup of finely chopped capers and ten finely chopped anchovy fillets. Just like with the tuna, I do not reserve the liquid from the canned anchovy fillets. I dress everything with four tablespoons of extra virgin olive oil, half a teaspoon of ground pepper, and half a teaspoon of salt. I thoroughly, but gently, mix this all together with a silicone spatula. I always make sure to taste it at this point and add additional extra virgin olive oil, salt, and pepper if it is needed.
Final phase and presentation
To finish the Niçoise Salad with Tuna beautifully, I place the mixed salad on a large platter. Alternatively, you can create four individual portions, dividing the ingredients equally. I top the salad with the prepared hardboiled eggs that I cut into halves earlier, alongside one cup of pitted kalamata olives. For an optional final touch, I like to sprinkle four tablespoons of parmesan shavings over the top, along with freshly ground salt and pepper. You can easily adjust the cheese if needed or use grated parmesan instead. While not officially part of the core salad recipe, serving this dish with one piece of an herb baguette is a wonderful modification that pairs perfectly with the tender potatoes, green beans, and rich extra virgin olive oil.
Niçoise Salad with Tuna
Ingredients:
Click any ingredient to learn morePotatoes:
1 LB of potatoes of your choice - peeled and diced
Pinch of salt
Pinch of ground pepper
Green Beans:
½ LB of green beans (*)
Pinch of salt
Pinch of ground pepper
Eggs:
4 eggs
Pinch of salt
Pinch of ground pepper
Salad Ingredients:
½ LB of cherry tomatoes (baby tomatoes) (or diced tomatoes)
4 OZ of loose-leaf lettuce (**)
2 OZ of arugula
½ shallot - peeled and finely chopped
2 cloves of garlic - peeled and grated (or pressed)
1 cup of tuna - canned, drained (do not reserve liquid) (or cooked)
¼ cup of capers - finely chopped
10 anchovy fillets - canned, drained (do not reserve liquid)
4 TBSP of Extra Virgin Olive Oil
½ TSP of pepper
½ TSP of salt
1 cup of kalamata olives - pitted
Optional final touch:
4 TBSP of parmesan cheese - shavings (adjust if needed, os grated)
Pinch of salt
Pinch of pepper - ideally freshly ground
* Fresh or frozen – no defrosting necessary before cooking.
** I prefer the combination of baby spinach, kale, and iceberg lettuce, but you can’t go wrong with any other mix too. Thoroughly clean and rip/chop, or buy a ready-to-go bag of your favorite lettuce.
Tools:
Click any tool to learn more1x Chef’s knife
1x Baking Sheet
1x Colander
1x Lemon Squeezer (optional)
1x Peeler
Nutrition per 1 Serving:(recipe split into 4 servings)
EstimatedCalories 1039
Protein 107.5 g
Fat 49.4 g
Saturated fat 12.9 g
Carbohydrate 37.6 g
Sugars 6.9 g
Fiber 6.1 g
Sodium 1598 mg
Cholesterol 454 mg
Gluten-free
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Potato Preparation:
Let’s start the preparation of the Niçoise Salad with Tuna.
1.1.
Rinse the potatoes under cold running water.
1.2.
Peel them if you like or leave the skins on for extra texture and nutrients.
1.3.
Dice into uniform pieces (about ⅜” so they cook evenly).
1.4.
Place the diced potatoes into a medium pot and fill with cold water until it sits about 1″ above them.
1.5.
Cover with a lid, set over high heat, and bring to a boil.
1.6.
Lower the heat to medium and boil until fully tender (about 12 – 15 minutes). Pull one piece out and taste to confirm it’s cooked through.
1.7.
Drain through a colander, then spread the potatoes on a baking sheet to cool completely and season with salt and pepper.
Tip: Spreading the potatoes out in a single layer helps them cool quickly and keeps them firm instead of turning mushy.
1.8.
Once cool, transfer the potatoes to a large mixing bowl.
2.Beans Preparation:
2.1.
Fresh whole green beans preparation:
2.1.1.
Fill a large pot about halfway with water and set it over high heat to bring to a boil.
2.1.2.
Meanwhile, thoroughly rinse all the green beans, then cut off both ends.
2.1.3.
Add the beans to the boiling water and cook until lightly softened but still a little crisp – do not overcook (about 5 – 7 minutes).
2.1.4.
Drain through a colander.
2.1.5.
Optional Step: Place the beans into cold water with ice to cool for about 2 to 5 minutes—this will improve the color and also the crunch, which needs to be followed by removing them onto a paper towel to dry.
2.1.6.
Place them into the mixing bowl and generously salt and pepper them, followed by a gentle stir.
2.2.
Frozen green beans preparation:
2.2.1.
Fill a large pot about halfway with water and set it over high heat to bring to a boil.
2.2.2.
Cook the beans in the boiling water for about 2 minutes (frozen green beans usually come precooked, so they don’t need any longer).
2.2.3.
Drain through a colander.
2.2.4.
Optional Step: Place the beans into cold water with ice to cool for about 2 to 5 minutes—this will improve the color and also the crunch, which needs to be followed by removing them onto a paper towel to dry.
2.2.5.
Place them into the mixing bowl and generously salt and pepper them, followed by a gentle stir.
2.3.
Optional Upgrade: Instead of placing them in the bowl and seasoning them, place them in a preheated pan with oil, briefly sear them, then season with salt and pepper. This extra step will add some preparation time but will allow the beans’ flavors to develop significantly.
3.Eggs Preparation:
3.1.
Place the eggs into a pot with cold water and set it over medium-high heat.
3.2.
Cook for about 12 – 13 minutes.
3.3.
As soon as they’re done, transfer the eggs straight into ice water (adding ice makes the cooldown even more effective). To save time and dishes, you can leave the eggs in the pot and simply run cold water into it in the sink to replace the hot water.
3.4.
Gently crack the shells all over, then let the eggs sit and cool in the cold water for at least 10 minutes – the water works its way under the shells and makes them much easier to peel.
Tip: To keep your kitchen clean, set the shell pieces on a paper towel as you peel, then toss the towel and shells in the trash once all the eggs are peeled.
3.5.
To catch any stray bits of shell, return the peeled eggs to the ice water until all are peeled, then set them on a second paper towel to dry for a minute before using.
3.6.
Then cut into halves and season with salt and pepper.
4.Mix the Salad:
Important: Make sure the potatoes, beans, and eggs have cooled before combining everything –warm ingredients will wilt the greens, and cooling keeps a cold salad food-safe.
4.1.
Add the precooked green beans to the large mixing bowl with the cooled potatoes, then add the following:
½ LB of baby tomatoes – cut in half
4 OZ of loose-leaf lettuce mixture
2 OZ of arugula
½ of a shallot – finely chopped
2 cloves of garlic – grated
Juice from 1 lemon
1 cup of tuna – drained
¼ cup of capers – finely chopped
10 fillets of anchovies – finely chopped
4 TBSP of extra virgin olive oil
½ TSP of ground pepper
½ TSP of salt
Gently toss everything together with a silicone spatula until evenly combined, taking care not to bruise the greens.
4.2.
Taste and add salt and/or pepper if needed, plus a little more olive oil if the salad looks dry.
5.Plate and Serve Niçoise Salad with Tuna:
Note: Spread the mixed salad over a large serving platter, or divide it among four plates for individual portions.
5.1.
Arrange over the top:
4 hard-boiled eggs cut in half
1 cup of Kalamata olives
5.2.
Sprinkle with 4 TBSP of parmesan shavings and a little freshly ground salt and pepper.
5.3.
Serve the Niçoise Salad with Tuna right away, optionally alongside a slice of warm herb baguette.
Popular questions
Can I use a different type of lettuce or greens for this Niçoise Salad with Tuna?
Yes, you absolutely can! In the recipe for my Niçoise Salad with Tuna, I specify using four ounces of loose-leaf lettuce and two ounces of arugula. I personally prefer using a combination of baby spinach, kale, and iceberg lettuce to get the best crunch and flavor, but you cannot go wrong with any other mix, either. Just be sure to thoroughly clean and rip or chop your greens, or simply buy a ready-to-go bag of your favorite lettuce. It will still taste incredible when mixed with the cherry tomatoes, potatoes, green beans, hardboiled eggs, kalamata olives, capers, anchovy fillets, and extra virgin olive oil!
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